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Cauliflower Zucchini Noodle Alfredo [Vegan, Gluten-Free, Grain-Free]

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Just remember to eat a huge bowl of this stuff to be totally happy and full. A 1-zucchini dish just won’t do it for this one!

Cauliflower Zucchini Noodle Alfredo [Vegan, Gluten-Free, Grain-Free]

Calories

415

Serves

2

Ingredients

For the Pasta:

  • 4 very small or 2 medium zucchinis

For the Sauce:

  • 1/2 head of medium cauliflower or 2 and 1/2 cups steamed cauliflower
  • 1 cup of cashews soaked for at least 8 hours, rinsed and drained
  • 2 tablespoons lemon juice
  • 2 tablespoons chickpea miso
  • 1/2 teaspoon turmeric
  • A few pinches of black pepper
  • 4 teaspoons nutritional yeast
  • 2 teaspoons garlic powder
  • 4 teaspoons onion powder

Preparation

For the Pasta:

  1. Use a Borner Box Grater or spiralizer to make noodles out of your zucchinis. If you don’t have those gadgets, you can also use a regular potato peeler to make noodles by simply peeling the zucchinis – the peels are your noodles.

For the Sauce:

  1. Steam the cauliflower for about 20 minutes, or until soft.
  2. Place steamed cauliflower in a large bowl of cold water to cool.
  3. Blend all ingredients in a blender until smooth. Place the cauliflower first in the blender to make blending easier.
  4. Mix the noodles with the sauce, and garnish with extra black pepper, and some heirloom tomatoes and mixed greens if you like.

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AUTHOR & RECIPE DETAILS


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I am a high-raw vegan educator, recipe creator and coach. I create quick, easy and extremely flavorful high-raw vegan recipes on Soul in the Raw and educate on a scientifically-supported whole food plant-based lifestyle. I went vegan to overcome PTSD and horrible digestion. Today, I spread my love for veganism and help others go vegan through a heart-centered and practical approach. For the animals, the planet, and our health.


 

 

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